Today was my first attempt at making prime rib. I was wrestling with what to prepare for dinner this holiday. We had ham at Thanksgiving so another one just didn’t sound appealing despite the fact that I LOVE ham… I was waffling between beef and lamb but couldn’t make up my mind. Xmas eve, I ventured to our local Bristol Farms where the guy behind the meat counter talked me into rib roast. I had entertained the thought of prime rib so this decided it.
I seasoned it with olive oil, kosher salt, pepper, garlic powder and Italian seasoning.
This gorgeous hunk of meat came out perfect at a medium rare/medium after about an hour and a half (15mins @ 500F and then however long it took to get the meat thermometer to read 130F @ 325F). Accompanied by seasoned roasted potatoes and Brussels sprouts, Husband and a friend gave it two thumbs up.
- Prime rib (meat separated from bone but tied together during cooking)
- Extra virgiin olive oil
- Seasoning mix (I used kosher salt, pepper, garlic powder and Italian seasoning)
- Rub olive oil on meat.
- Coat with seasoning mix.
- Cook for 15mins @ 500F.
- Lower oven temp to 325F and roast until thermometer reads 130F for medium rare/medium (about 15 mins per pound).
- Let rest for at least 20 mins.